Preparation, characterization, and preservation performance of active polylactic acid film containing Origanum majorana essential oil and zinc oxide nanoparticles for ground meat packaging

Abstract

The aim of this study was to assess the physical, mechanical and color properties of polylactic acid film incorporated with Origanum majorana (1% and 1.5% v/v) essential oil and zinc oxide nanoparticles (1% w/v) and to evaluate the microbial, chemical and organoleptic changes imposed on ground meat packed in the films at refrigerator temperature during 8 days of storage. Moisture content of PLA film was 2.94% which increased to 5.71% in 1.5% O. majorana EO and decreased to 2.76% in 1% ZnO NPs. Water vapor permeability of PLA film has shown 3.52‐ and 1.53‐fold increase after incorporation of 1.5% O. majorana EO and 1% ZnO NPs, respectively. Tensile strength of the PLA film decreased by 76% after incorporation of O. majorana EO while increased by 25% after the addition of ZnO NPs. Active PLA film incorporated with 1.5% O. majorana EO extended meat shelf life and lead to the most favorable sensory properties. Practical applications The results of this study revealed that PLA film incorporated with O. majorana EO and ZnO NPs has antimicrobial activity against all investigated bacterial groups and also is a promising approach to food packaging in order to maintain microbial and chemical quality of food at refrigerated temperature, while improving the sensory properties of ground beef without causing environmental pollution and obviating the use of petroleum resources.

Evaluation of the Antioxidant and Antimicrobial Potential of SiO2 Modified with Cinnamon Essential Oil (Cinnamomum Verum) for Its Use as a Nanofiller in Active Packaging PLA Films

“…This type of material is used to store vegetables, fruits, cereals, nuts, and seeds for more than 21 days. The weight loss in the apple pieces was determined to evaluate the films as suitable packaging to be used in food since their main function is to protect the food from external factors and maintain its properties, in this case, humidity and avoiding water loss in the form of weight [35]. Table 5 shows the final results of storage at 21 days; it can be noticed that there is a large significant weight loss (p < 0.05) for the control sample, which was not stored in packaging; this indicates that it lost a considerable amount of water by 78% compared to the samples stored in the package, which only had a loss of 22.71%, 24.24%, 25.05%, and 23.43% for PLA, PLA-M1, PLA-SiO 2, and PLA-M2 systems respectively.…”

“…Nanoparticles of metal oxides are of special interest, and research works have been used for the reinforcement of polymeric matrices, such as titanium dioxide (TiO 2 ) [33,34], zinc oxide (ZnO) [35], magnesium oxide (MgO) and (SiO 2 ) [36] as they have been used as nanofillers in polymeric matrices. In addition, SiO 2 nanoparticles are a great option to generate active packaging because, compared to other particles, they are stable, non-toxic, and safe food additives used in food processing and preservation.…”

“…In addition, SiO 2 nanoparticles are a great option to generate active packaging because, compared to other particles, they are stable, non-toxic, and safe food additives used in food processing and preservation. Negahdari et al (2020) [35] developed a PLA packaging with Origanum majorana essential oil and ZnO nanoparticles. As a result, they report that the tensile strength decreased by 76% when the essential oil was added, while it increased by 25% when ZnO NPs were added.…”

Unlocking the power of nature: Safeguarding refrigerated camel meat with herb‐extracted (Anethum graveolens leaves) zinc nanoparticles

“…Moreover, the presence of zinc nanoparticles not only enhanced the strength of the protective layer but also extended the storage time of minced beef in the refrigerator for up to 8 days. 27 A study conducted by Gharehyakheh et al aimed to synthesize gold nanoparticles (AuNPs) using Satureja hortensis leaf extract for the purpose of preserving minced meat and mitigating microbial contamination. Fresh and uncontaminated leaves of S. hortensis were employed for the synthesis of AuNPs.…”

Release of papain incorporated in chitosan films reinforced with cellulose nanofibers

“…In recent years, there has been a rapid increase in research on the development of active films for the production of food packaging. Packaging is designated as active when it provides functions beyond traditional protection, continuously releasing active compounds such as enzymes, antioxidants, and antimicrobials in the food, generating longer shelf‐life products, greater flavor protection, and less use of additives and preservatives in formulations while maintaining the quality of the product (Brás et al., 2020; Carvalho et al., 2019; Costa et al., 2021; Gomide et al., 2021; Kızılkonca et al., 2021; Negahdari et al., 2021).…”